The wings of the turkey tend to dangle on the sides. To prevent them from overcooking and drying out, pin them to the body of the bird with a toothpick. It is also a good idea to take the skin from the neck, fold it and pin it down with another toothpick. A tightly packed bird is a good idea but there isn't much need to worry about the other parts.
I really do not recommend stuffing your turkey for smoking. This increases the cooking time (about 5 minutes a pound) and puts a lot of food in contact with potential bacteria. For smoking, it is best that your turkey is able to cook from the inside as well as the out.